Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Back to School With Dairy: Yogurt-Marinated Chicken Kebabs

Back to School With Dairy: Yogurt-Marinated Chicken Kebabs

Yogurt-Marinated Chicken Kebabs

Yogurt-Marinated Chicken Kebabs

That’s not the doorbell ringing. It’s the sound of school bells. No need for panic. The Florida Dairy Farmers are ready with practical and delicious help for parents and teachers. Milk contains nine essential nutrients, all of which contribute to healthy bodies. And milk is the No. 1 food source of most of these, including calcium and vitamin D, in the diets of children, according to the National Dairy Council.
Every Thursday in August we are exploring how the versatility of dairy products fit into a busy school year to provide healthful meals for productive lifestyles. From packing lunches, power breakfasts to easy weeknight meals we will help you fuel up for another great school year. For a bonus, each dish is designed to have leftovers that will help with meal planning later in the week.
Today’s recipe is Yogurt-Marinated Chicken Kebabs. The spicing is kid-friendly and light. Dairy-based marinades, such buttermilk or yogurt, impart great flavor in poultry and meats.

Yogurt-Marinated Chicken Kebabs
Yield: 4 servings

3 boneless chicken breast halves (see note)
Freshly chopped parsley for garnish
Hot brown rice or couscous for serving (see note)
Marinade:
1 clove garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon paprika
1/2 teaspoon cumin
Coarse salt to taste
White pepper to taste
1/2 cup low-fat plain yogurt
2 tablespoons fresh lime juice

1. Cut chicken into bite-size pieces and place in a shallow glass container.
2. Combine remaining ingredients and pour over chicken tossing to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
3. Skewer chicken and grill on medium-low heat 4-6 minutes or under the broiler for 7-10 minutes. Garnish with and serve with rice or couscous.
Recipe note: Use chicken tenders instead of breast halves, if desired. Add texture and nutrition to rice or couscous by folding in corn kernels and cooked beans.

Leftover strategy:

  • Add cooked chicken to a hearty main-dish salad dressed with homemade Buttermilk Dressing. (Combine 2 minced green onions, white and green parts; 2 tablespoons fresh lemon juice, 2 tablespoons Dijon mustard, 3 tablespoons mayonnaise, 1 tablespoon olive oil, 1 minced garlic clove. Whisk in 1 cup buttermilk and season to taste with white pepper and freshly-ground black pepper.)
Morning Mix recipe: Au Gratin Potatoes with Cheddar-Stout Sauce

Morning Mix recipe: Au Gratin Potatoes with Cheddar-Stout Sauce

CAB_Au_Gratin_Potatoes

Au Gratin Potatoes with Cheddar-Stout Sauce (Photo courtesy the “Cabot Creamery Cookbook.”

Au Gratin Potatoes with Cheddar-Stout Sauce is my Morning Mix recipe of the week. The dish features a tasty blend of full-flavored beer, sharp cheddar cheese and baked potatoes. File the recipe for potlucks and holiday side dishes. Every Thursday, you can find more recipes curated exclusively for WOMX Mix 105.1’s website.

Au Gratin Potatoes with Cheddar-Stout Sauce
Yield: 8 servings

3 medium baking potatoes (about 2 pounds), peeled and thinly sliced
3 tablespoons unsalted butter
1 teaspoon freshly chopped thyme
1 medium sweet onion, finely chopped
3 tablespoons unbleached all-purpose flour
1 teaspoon salt
1/2 cup dark beer, such as stout or porter
1 1/2 cups milk
1/2 teaspoon freshly ground black pepper
8 ounces Cabot Sharp Cheddar, shredded (about 2 cups)

1. Preheat oven to 375F. Lightly grease an 11-by-7-inch baking dish with cooking spray.
Arrange potato slices, slightly overlapping, in prepared dish.
2. Melt butter in a medium saucepan set over medium heat. Add thyme and onion; cook 4 minutes or until onion is tender and golden, stirring occasionally.
3. Stir in flour and salt. Cook, stirring constantly, 1 minute or until flour is golden; whisk in beer. Increase heat to medium-high. Bring mixture to a simmer; simmer, whisking constantly, 2 minutes. Whisk in milk, and cook, whisking constantly, 3 minutes or until slightly thickened.
4. Remove pan from heat. Stir in pepper and 1 1/2 cups cheese. Pour cheese sauce evenly over potato slices. Cover and bake 45 minutes or until potato is tender. Top with remaining 1/2 cup cheese. Bake, uncovered, 5 more minutes or until cheese is melted and bubbling.
SOURCE: Featured in the “Cabot Creamery Cookbook.” Recipe courtesy of Echo Farm, Hinsdale, N.H., one of the 1,200 farm families who own Cabot Creamery Cooperative.

Provolone Chicken with Mushroom Gravy

Provolone Chicken with Mushroom Gravy

Provolone Chicken with Mushroom Gravy (Photo courtesy National Dairy Council)

Provolone Chicken with Mushroom Gravy (Photo courtesy National Dairy Council)

Provolone Chicken with Mushroom Gravy is an easy weeknight meal. As the school year ramps up it’s important to make dinner time the place to connect. Be sure to remind your kids about the Fuel Up to Play 60 initiative, an in-school nutrition and physical activity program launched by National Dairy Council and National Football League in collaboration with the USDA. The goal is to encourage young people to lead healthier lives. The program empowers young people to learn the value of physical activity and good nutrition. In the process, they can learn valuable leadership skills they can transfer to future careers. You can learn more about Fuel Up to Play 60 at the Florida Dairy Farmers website.

Provolone Chicken with Mushroom Gravy
Yield: 4 servings

4 (6-ounce) boneless, skinless chicken breasts
5 teaspoons vegetable oil, divided
Coarse salt and freshly ground black pepper to taste
1 (12-ounce) package sliced baby portabella mushrooms
1 (1.2 ounce) package brown gravy mix
1/4 teaspoon garlic powder
2 cups water
4 slices provolone cheese
Fresh sage leaves for garnish

1. Preheat oven to 350F.
2. To make gravy, in a medium sauce pan, cook mushrooms in 1 teaspoon vegetable oil over medium heat for 5 to 7 minutes or until mushrooms are tender. Add garlic powder and water and bring to a boil over high heat; whisk in gravy mix. Simmer for 3 to 5 minutes or until gravy is smooth. Keep warm.
3. Pound chicken breasts to 1-inch thickness; coat each with 1 teaspoon vegetable oil and season with salt and pepper. Place chickens breasts In a 9-by-13-inch casserole dish; bake for 15 minutes or until internal temperature of chicken reaches 165F. Remove from oven.
4. Pour mushroom gravy over chicken, top each with 1 slice of cheese; bake for an additional 3 to 5 minutes or until cheese is melted.
Recipe note: Substitute white button or other mushroom varieties for portabella.
SOURCE: National Dairy Council and DairyGood.org

Swordfish over Sweet Corn Succotash

Swordfish over Sweet Corn Succotash

Swordfish over Sweet Corn Succotash (Photo courtesy Fresh Sunshine Sweet Corn Council)

Swordfish over Sweet Corn Succotash (Photo courtesy Fresh Sunshine Sweet Corn Council)

Swordfish over Sweet Corn Succotash has great texture and flavor. Swordfish are found throughout the world including Florida’s Gulf and Atlantic waters, according to the Florida Department of Agriculture and Consumer Services. Swordfish feed on a variety of fish and squid, foraging over great depths and distance. The sauce for this recipe takes some work, but it’s all worth it. If you don’t have a vegetable juice extractor, puree the kernels in batches and, using the back of a wood spoon, push the puree through a fine mesh seive to separate the pulp from the other liquid. You can make the sauce and succotash a day ahead of time. Also, consider adding tossed crisp bacon pieces into the succotash for a smoky, sweet nuance. And, well, it’s bacon. Why wouldn’t I do that. Look for the basil-infused olive oil in gourmet stores or larger supermarkets.

Swordfish over Sweet Corn Succotash
Yield: 4 servings

4 (5-ounce) pieces Florida swordfish or snapper (see cooking tips)
Coarse salt and coarsely-ground pepper to taste
Olive oil for brushing fish
Basil infused oil for garnish (optional)
Fresh basil leaves for garnish
Fried leeks for garnish (optional)
Corn sauce:
5 ears sweet corn
1/2 ounce sparkling wine
2 tablespoons unsalted butter, cut into pieces
Coarse salt and coarsely-ground pepper to taste
Succotash:
1 cup carrots, diced
2 cups baby lima beans or butter beans
2 ounces olive oil
1 cup white leeks, sliced thin
2 or 3 sprigs fresh thyme, tied in butcher twine
3 ears sweet corn, shucked and lightly grilled, kernels removed
1 large tomato, diced
1 bay leaf

1. For the corn sauce, place the corn kernels in an electric juice extractor. Run them through a first time, and then pass the subsequent corn pulp through a few more times to extract as much juice as possible. Discard the pulp. The yield will be about 1 cup for every 6 or 7 ears of corn. Heat a small nonreactive saucepan over medium-high heat. Add the corn juice and champagne, cook for 2 to 3 minutes stirring constantly until the juice thickens almost to the consistency of pudding. While you are stirring, the sauce at the bottom of the pan may look slightly scorched; keep stirring. Reduce the heat to low; slowly stir in the butter in several additions to form a silky sauce. Remove from the heat. The natural corn starch will thicken with the heat.
2. For the succotash, simmer carrots in salted boiling water for 3-4 minutes until just tender. Remove from heat and chill in ice bath and reserve. Simmer beans in seasoned boiling water for 10 minutes; remove from heat and strain. Heat olive oil in a large sauce pan over medium high heat. Add leeks and sauté for a few minutes. Add bound herbs to the pan. Add corn, butter beans, and tomatoes and season well. Cook just until warm and flavors have mingled together and then cool on sheet pan in cooler. Remove herb bundle.
3. For the fish, lightly season and oil the fish. Place the fish face down on grill and give appropriate markings. Cook the fish only until medium (135F) to ensure the fish is not overcooked, about 7 or 8 minutes (see note).
4. To serve, add a cup of succotash to each plate. Gently lay fish over succotash. Ladle sauce around fish in a long brush stroke. Garnish with basil infused oil, fresh basil leaves and fried leeks if desired.
Tips for cooking fish: The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet. If fish is cooked in parchment or foil add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Be careful not to overcook.
SOURCE: Adapted from the Sweet Corn Council and chefs Jeff McInnis and Janine Booth

Grilled Pizza with Flank Steak, Blackberries and Watercress

Grilled Pizza with Flank Steak, Blackberries and Watercress

Grilled Pizza with Flank Steak, Blackberries and Watercress (photo courtesy B&W Quality Growers)

Grilled Pizza with Flank Steak, Blackberries and Watercress (photo courtesy B&W Quality Growers)

Grilled Pizza with Flank Steak, Blackberries and Watercress is a fun meal or appetizer from B&W Quality Growers and Steve Cylka at The Black Peppercorn blog. B&W has been around for more than 145 years. Watercress is a member of the mustard family and is believed to have originated in Ancient Greece. It remains an integral part of Mediterranean diets.

Grilled Pizza with Flank Steak, Blackberries and Watercress
Yield: 4 servings

1 tablespoon oil
1 flank steak, about 1 1/2 pounds
1 teaspoon salt
1 teaspoon freshly cracked black pepper
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons local honey
1 teaspoon Dijon mustard
1 pre-baked pizza crust or flatbread
1 cup fresh blackberries or cherries, halved if desired
1/3 cup crumbled goat cheese
1/4 cup pine nuts
1 cup fresh watercress

1. Preheat grill to high with indirect heat by turning on the burners on one side of the grill, leaving the other side off.
2. Rub flank steak with 1 tablespoon oil and then season both sides of the flank steak with salt and pepper. Place the steak on the side of the grill with the burners on. Grill for 3 minutes and then flip. Grill for 3 more minutes and then move to the side of the grill where the burners are off and close the lid. Continue to grill the steak to medium rare, until the internal temperature reads about 130F. Remove the steak from the grill and let it rest for 5 minutes.
3. Turn on all the burners of the grill and lower grill heat to medium high.
4. Make the vinaigrette by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard. Brush about half of the vinaigrette on the pizza crust. Place the fruit, crumbled goat cheese and pine nuts evenly across the crust. Place the pizza on the grill and close the lid. Grill the pizza for 8-10 minutes.
5. Cut the steak across the grain into thin slices.
6. Remove the pizza from the grill and top with watercress and sliced flank steak. Drizzle remaining vinaigrette on top.
SOURCE: B&W Quality Growers and Steve Cylka at The Black Peppercorn

Back to school with dairy: Roast Beef with Creamy Parsley Sauce

Back to school with dairy: Roast Beef with Creamy Parsley Sauce

Roast Beef with Creamy Parsley Sauce

Roast Beef with Creamy Parsley Sauce

That’s not your doorbell ringing. It’s the sound of school bells. No need for panic. The Florida Dairy Farmers are ready with practical and delicious help for parents and teachers. Milk contains nine essential nutrients, all of which contribute to healthy bodies. And milk is the No. 1 food source of most of these, including calcium and vitamin D, in the diets of children, according to the National Dairy Council.
Every Thursday in August we are exploring how the versatility of dairy products fit into a busy school year to provide healthful meals for productive lifestyles. From packing lunches, power breakfasts to easy weeknight meals we will help you fuel up for another great school year. For a bonus, each dish is designed to have leftovers that will help with meal planning later in the week.
The tenderloin in this recipe is a lean choice that is easy to roast and the dairy-based sauce comes together with just a few pulses of the food processor or blender. It’s a school night winner for the whole family.

Roast Beef with Creamy Parsley Sauce
Yield: 4-6 servings, with leftovers

1 (4-pound) top round roast
1 tablespoon olive oil
1 tablespoon port, Madeira or dry red wine
1 teaspoon Dijon mustard
4 teaspoons dried thyme
2 cloves garlic, minced
2 teaspoons freshly chopped flat-leaf parsley
Coarse salt and freshly ground black pepper
For the sauce:
1 cup fat-free plain yogurt (see note)
1/2 cup 1 percent low-fat cottage cheese
1/2 cup freshly chopped flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon white pepper

1. Preheat oven to 450F. Combine olive oil, wine and remaining seasoning ingredients and rub on roast. Place roast in a shallow roasting pan fitted with a rack. Roast for 15 minutes, then reduce oven to 325F. Roast approximately 1 hour for medium doneness (135-140F). Remove from oven, tent loosely with foil, and let rest 15 minutes before carving thinly against the grain.
2. For sauce, combine ingredients in a blender or food processor. Pulse until just combined.
Recipe notes: This dish can be served hot or cold. If using Greek yogurt in the sauce, it will be thicker. Add milk a teaspoon at a time until you achieve the desired consistency. Also, spice it up by adding creamy horseradish to the sauce.

Leftover strategy

  • Thinly slice meat for taco or fajita night and make and extra batch of the sauce for topping.
Morning Mix recipe: Lemon-Pesto Chicken Wings

Morning Mix recipe: Lemon-Pesto Chicken Wings

Lemon-Pesto Chicken Wings (Photo courtesy National Chicken Council and ChickenRoost.com)

Lemon-Pesto Chicken Wings (Photo courtesy National Chicken Council and ChickenRoost.com)

Lemon-Pesto Chicken Wings is my Morning Mix recipe of the week. Wings aren’t just game day fare. And baked wings offer all the flavor of the deep-fried variety without the added fat. When shopping make poultry products the last items you select at the store. Once home, the products must be refrigerated or frozen promptly, according to the National Chicken Council. Every Thursday, you can find more recipes curated exclusively for WOMX Mix 105.1’s website.

Lemon-Pesto Chicken Wings
Yield: 6-8 servings

4 pounds chicken wings, tips removed
3/4 cup store-bought basil pesto
1 teaspoon crushed red pepper flakes
1 lemon, zested and juiced

1. Heat oven to 400F.
2. Place wings in a single layer on a baking sheet. Place in oven and bake for 25-30 minutes or until wings are well browned and crispy.
3. While wings are roasting, combine pesto, red pepper flakes, lemon juice, and lemon zest in a bowl large enough to hold all wings.
4. When wings are finished, remove from oven and place in pesto mixture. Toss to coat well.
SOURCE: Recipe courtesy National Chicken Council and ChickenRoost.com

Pea and Potato Salad

Pea and Potato Salad

Pea and Potato Salad (Photo courtesy Potatoes USA)

Pea and Potato Salad (Photo courtesy Potatoes USA)

Pea and Potato Salad captures several Florida flavors. There are more than 200 varieties of potatoes sold throughout the United States, according to Potatoes USA, the marketing organization for the 2,500 commercial potato growers operating in the United States. Florida potatoes are available from January through June, with peak season months in March, April and May. At the market you can often find seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. This recipe calls for small red potatoes. This variety is best for roasting, mashing, and adding to salads, soups and stews.

Pea and Potato Salad
Yield: 8-10 servings

2 pounds small red potatoes
3 tablespoons extra-virgin olive oil, divided
1/4 cup fresh lemon juice
1/4 cup finely chopped mint
2 tablespoons minced shallots
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper to taste
6 cups baby arugula
1 cup frozen and thawed or cooked fresh baby peas

1. Cook the potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool. Cut the potatoes in half and transfer to large bowl. Add 2 tablespoons oil and toss to coat.
2. Grill the potatoes for 3 to 5 minutes or until lightly grill marked.
3. Whisk together remaining olive oil, fresh lemon juice, mint, shallots and Dijon mustard in a small bowl. Season with salt and pepper to taste.
4. Toss the potatoes, arugula, peas and dressing together. Serve.
SOURCE: potatogoodness.com

Grilled and Glazed Pork Chops with Cherry Relish

Grilled and Glazed Pork Chops with Cherry Relish

Grilled and Glazed Pork Chops with Cherry Relish (Photo courtesy beporkinspired.com and flavcity.com)

Grilled and Glazed Pork Chops with Cherry Relish (Photo courtesy beporkinspired.com and flavcity.com)

Grilled and Glazed Pork Chops with Cherry Relish is a great recipe from Bobby Parrish of FlavCity.  The spicy orange glaze and cherry relish celebrate two bold summer flavors. Parrish shared this recipe via a Facebook Live segment, which you can rewatch here. Read his entire blog post featuring this recipe here.

Grilled and Glazed Pork Chops with Cherry Relish
Yield: 2 servings

For the pork chops:
2 bone-in pork chops, such as Porterhouse or Ribeye pork chops, about 1 1/2 inches thick
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
Kosher salt
For the spicy orange glaze:
1 cup orange juice
2 tablespoons honey
1/4 teaspoon cayenne pepper
1 inch piece of fresh ginger, sliced into 3 pieces
1/4 teaspoon kosher salt
For the cherry relish:
2/3 cups fresh cherries, pitted & sliced in half
2 teaspoons fresh mint, finely sliced
1 teaspoon extra-virgin olive oil
Zest of half a lemon
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt

1. For the pork chops, make the spice rub by combining the smoked paprika and cumin in a small bowl, mix well. Season the pork chops with 1/4 teaspoon of salt and generous pinch of spice rub on each side. Let sit at room temperature for 20 minutes.
2. Meanwhile, make the orange glaze by adding the orange juice and remaining glaze ingredients to a small pot. Bring to a simmer and cook for 20 minutes or until the juice has reduced by just over half and the mixture has thickened up to a loose sauce consistency. Remove from heat and set aside.
3. Pre-heat one side of your grill to high and the other side to medium heat for 10 minutes. Sear the pork chops on the high heat side of the grill for 3-5 minutes, or until nice grill marks appear. Flip and repeat on the second side. Move the pork chops to the cooler side of the grill and allow to cook for 5 minutes. Flip the pork chops and brush some of the glaze on the top side of the pork. Cook for 3 minutes and then flip the chops and brush more glaze on the other side. Cook another 2 minutes and then use a probe thermometer to check doneness. The pork chops are ready when the internal temperature is 145F. The National Pork Board recommends to cook pork chops, loin roasts, and pork tenderloin to an internal temperature between 145F-160F , followed by a three minute rest. Remove pork chops from grill, brush over a little more glaze, and rest the chops for 3 minutes.
4. While the pork chops are resting, make the cherry relish by combining all of the ingredients in a small bowl, mix well. Check for seasoning, you may need a little more lemon juice to make the flavors pop. If making ahead of time, don’t add salt until right before you serve it otherwise it will make the cherries watery.
5. Serve the pork chops with extra glaze on the side and spoon some of the cherry relish right over the top of the chops.
SOURCE: Porkbeinspired.com and Flavcity

Slow-Cooked Whiskey-Molasses Shredded Beef

Slow-Cooked Whiskey-Molasses Shredded Beef

Slow-Cooked Whiskey-Molasses Shredded Beef (Photo courtesy Cattlemen's Beef Board and National Cattlemen's Beef Association)

Slow-Cooked Whiskey-Molasses Shredded Beef (Photo courtesy Cattlemen’s Beef Board and National Cattlemen’s Beef Association)

Slow-Cooked Whiskey-Molasses Shredded Beef is a great recipe for busy households. Braising or pot roasting is the method of choice for large, less tender cuts of beef such bottom round, chuck center, and brisket. The final result of this slow cooking method is tender beef that melts in your mouth. The slow cooker does all the work and you simply take the compliments.

Slow-Cooked Whiskey-Molasses Shredded Beef
Yield: 8 servings

1 (2 1/2- to 3-pound) beef bottom round roast or beef chuck center roast, cut into 1-inch pieces
1/2 cup whiskey
1/4 cup plus 2 tablespoons cider vinegar, divided
1 (6-ounce) can tomato paste
4 tablespoons packed brown sugar, divided
1/4 cup molasses
1 1/2 teaspoons salt
1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
2 cups shredded carrots
2 cups diced Granny Smith apples

1. Place roast in 4 1/2- to 5 1/2-quart slow cooker.  Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast.  Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef fork-tender.
2. Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.
3. To make the slaw, combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper as desired.  Refrigerate until ready to serve. Serve beef with slaw.
SOURCE: Cattlemen’s Beef Board, National Cattlemen’s Beef Association & the Beef Checkoff